Cheesy Cauliflower Soup
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 22784 times
Cauliflower, potatoes and onions make a winning combination, whether they come together in a pulao, a subzi, a sandwich or soup!
The Cheesy Cauliflower Soup relies on this foolproof combination yet again, to create a sumptuous soup that gets a rich texture and flavour by using white sauce, cheese and fresh cream.
As always, pepper provides a fitting finishing touch, which enhances as well as balances the rich flavour of the soup with its earthy aroma.
- Combine the cauliflower, onions, potatoes and 3 ½ cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Allow it to cool completely and blend in a mixer to a smooth mixture.
- Transfer to a deep pan, add the cheese, white sauce, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||158.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||16.6 mg|
|Folic Acid||7 mcg|
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